Effects of hydrocolloids on the pasting and paste properties of commercial pea starch

► Increases in the apparent pasting temperature are attributed to an inhibition of granule swelling. ► Decreases are attributed to interaction of hydrocolloid molecules with leached starch molecules. ► Viscosity increases are attributed to interactions between hydrocolloid and starch molecules. ► Hydrocolloids making gels less solid-like is attributed to an interference with network formation.